I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

I love talking to foodies. Cause I know you know what it’s like to fall asleep and dream about breakfast. I always have these grand plans to wake up early and make any number of sweet and savory breakfast-like-a-king...

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Non Dairy Creamy Pasta

Recipe has been added!

Recipe

It is like a cream of mushrooms soup mixed with chicken or turkey and noodles. So good and creamy, a meal on it's own or a great side dish.

Times

Prep Time : 15 min

Cook Time : 45 min

Ready Time : 1 hour

Servings

6 Servings

Ingredients

8 oz cubed pumpkin or butternut (cubed into 1/2 " pieces)

olive oil spray

1/2 tsp cinnamon mixed with 1 Tbsp brown sugar

1 lb thinly sliced turkey/chicken Schnitzel

2 Tbsp chicken bouillon

1 chicken bouillon cube dissolved in 2 1/2 cups boiling water

1 - 15 oz can mushrooms

1 heaped Tbsp cornstarch

1 1/2 cups soy milk

salt and pepper

14 oz fettuccine pasta

salted pecan nuts, lightly crushed. (Toast in oven to crisp them up)

Directions

Preheat the oven to 350 degrees Fahrenheit. Place the pumpkin or squash in a roasting pan, spray with a little olive oil and sprinkle with cinnamon and brown sugar.

Place in the oven and bake for 30 minutes until golden brown.

Slice the turkey/chicken into thin, bite-size strips. Lightly sprinkle with chicken bouillon and fry it in small batches in a lightly oiled pan. Fry the meat until golden on both sides. Remove from the pan and set aside. Repeat this process until all the meat has been cooked.

Remove the pan from the heat and add the chicken stock.

Drain the liquid off the canned mushrooms and dissolve the cornstarch in this liquid.

Add the soy milk to the cornstarch mixture and mix well. Add to the chicken stock mixture and return to the heat. Bring to the boil, stirring continuously with a whisk.

When it starts to thicken, add the turkey/chicken and mushrooms. Give it a good stir, remove it from the heat and set aside. Add salt and pepper to taste.

By now the pumpkin should be ready. Remove it from the oven and set aside.

When you are ready to serve the meal, cook the pasta according to the instructions on the packet.

Heat the turkey and mushroom sauce, stirring as you do so.

Lastly, add the pumpkin, mixing it carefully so as not to mash it up too much.

As soon as the pasta is ready, pour the turkey/chicken, mushroom and pumpkin mixture over the pasta and sprinkle with toasted pecan nuts.

Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious..
Visit Celebrating with the Kosher Butcher's Wife!

comments

6 Responses to Non Dairy Creamy Pasta

I make dishes like this all the time, but why would you use canned mushrooms in your recipes? They are rubbery, tasteless and high in sodium and preservatives. Fresh mushrooms are super cheap, nutritious and flavor the sauce beautifully. I didn’t even know that anyone still bought canned mushrooms! (Some in Israel, I guess..)

I keep canned kosher mushrooms around all the time. They are a great convenience food, that I throw in tomato sauce to “veg” it up a notch, or instances like this. I love fresh mushrooms, but the prep for them is a POTCHKY.